Soup
•Roasted Harissa Carrot Soup with Crispy Chickpeas
Total Time
60 min
Servings
4 people
Level
medium
Rating
(1)
Roasted Harissa Carrot Soup with Crispy Chickpeas
This variation deepens the natural sweetness of carrots by roasting them first with aromatic spices rather than boiling them. Finished with a swirl of spicy harissa paste and topped with crunchy oven-roasted chickpeas, it offers a perfect balance of smoky heat and velvety texture.
Ingredients
2 lbs carrots, peeled and chopped into chunks
1 yellow onion, cut into wedges
3 cloves garlic, peeled
3 tbsp olive oil, divided
1 tsp ground cumin
1 tsp ground coriander
1 (15 oz) can chickpeas, drained and rinsed
4 cups vegetable broth
1 tbsp harissa paste (plus more for garnish)
1/2 cup coconut milk (optional)
Fresh cilantro, chopped
Salt and black pepper to taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
On a large baking sheet, toss the chopped carrots, onion wedges, and garlic cloves with 2 tablespoons of olive oil, cumin, coriander, salt, and pepper.
- 3
On a separate smaller baking sheet (or a dedicated section of the main sheet), toss the drained chickpeas with the remaining 1 tablespoon of olive oil and a pinch of salt.
- 4
Roast the vegetables for 30-35 minutes until the carrots are tender and caramelized. Roast the chickpeas for 20-25 minutes until golden and crispy, shaking the pan halfway through.
- 5
Transfer the roasted carrots, onion, and garlic into a blender or a large soup pot.
- 6
Add the vegetable broth and harissa paste. If using a blender, blend until smooth. If using a pot, use an immersion blender to puree the mixture.
- 7
Pour the smooth soup into a pot over medium heat. Stir in the coconut milk (if using) and simmer for 5 minutes to warm through. Taste and adjust salt.
- 8
Ladle into bowls and top generously with the crispy roasted chickpeas, fresh cilantro, and an extra swirl of harissa if you like it spicy.
